Belgian Endive and Prosciutto in Gruyère Cheese Sauce

"New from the Kitchen"
Recipe of the Month - July 2013

Accompaniments: Belgian Endive and Prosciutto in Gruyère Cheese Sauce

A classic French family recipe that with a salad and crusty bread can be an entree or serve as a side.

Braised Endive

8 unblemished Belgian endives
2 tablespoons butter
salt and fresh pepper to taste
juice of half a lemon
½ cup cold water

Wrapped Endive and Cheese Sauce:

8 thin slices Italian Prosciutto ham
8 whole braised endive, drained
3 tablespoons plus 1 of butter
1/4 cup flour
2 ½ cups milk
salt and fresh pepper to taste
1/8 teaspoon freshly grated nutmeg
Cayenne pepper to taste
1/4 pound grated Gruyère cheese, 1 ½ cups
2 egg yolks

Braise the Endive:

Wash in the endive in cold water and drain. Butter a skillet that will hold the endive in one layer and then sprinkle the pan with a little salt and place the endive in the pan and sprinkle with salt and pepper.

Sprinkle with the lemon juice and add the ½ cup water, cover and cook for 30 minutes. Make sure the water does not boil off and the endive burn. If needed add a little water to prevent this from happening. Drain and cool.

Prepare the Gratin:

Preheat the oven to 425. Place and endive on a slice of Prosciutto crosswise and roll the ham to enclose the entire endive.

In a saucepan melt the 3 tablespoons of butter, then add the flour and whisk and when blended add the milk, stirring constantly. Add the salt, pepper, nutmeg and cayenne. Cook for 3 minutes, stirring often.

Add 1 cup of cheese, stirring until melted. Add the yolks stirring rapidly and bring just to a boil continuing to stir but do not boil.

Butter a baking dish which will hold the endives in one layer and then sprinkle with the sauce and the remaining cheese and bake for 10 minutes until hot, brown and bubbling. If the top is not uniformly brown, run briefly under the broiler.